Friday, September 23, 2016

Yogurt Lime Sorbet and Apple Pine Nut Tarte

This was the final course of our Sunday feast. Between baking all the different white and red bread things, a shortcrust pastry was made, rested and blind baked, then filled and baked again.
And the sorbet was the refreshment on this day.
It was an kitchen equipment day today.

The sorbet with its fresh and a bit sour taste goes so good with the sweetness of the apples and nuts.

Put the gelatine sheet in some cold water and let it soak for 5 min.
Beat the egg white just a bit, but not into peaks.
Mix all the other ingredients together, squeeze out the gelatine and in a little water on the stove dissolve it and add it to the mixture.
Last the egg white.
Put it into a compressor ice machine and let it freeze.